Roasted Garlic & Shallot Braised Beef

• 份量: 4-6
• 总时间: 5 hours

配料

Braised Beef Ingredients:

2.5 lbs Chuck Roast/Boneless Beef Shank cut into chunks

4 Shallots Thinly Sliced (~8 oz./ .5 Ibs)

4 Medium Yellow Onions Thinly Sliced (~24 oz/ 1.5 Ibs)

12 oz. Cherry Tomatoes

1 Head of Garlic- top chopped off to expose the bulbs

1/2 Cup Red Wine

2 Tbsp Turbinado Sugar or Brown Sugar

1 Cup Beef Broth/Bone broth

5-6 Fresh Thyme Sprigs

2-3 Fresh Rosemary Sprigs

2 Bay Leaves

1 Tbsp Worcestershire Sauce

1 Parmesan Rind (optional)

1 Tbsp Calabrian Chilies (reduce the amount to 1 tsp. if sensitive to spice)

3 Tbsp Butter

Olive Oil or High Smoke Point Oil

Salt and Pepper

Parsley (for garnish)

Mashed Potato Ingredients:

(if your family loves mashed potatoes I suggest using 1/2 Ib per serving about 1 potato per person)

24 oz. Yellow Potatoes/Creamer Potatoes

1/3 Cup Creme Fraiche (room temp)

3 Tbsp Whole Milk/Heavy Cream

(room temp)

3 Tbsp Butter

1/2 a Bulb of Roasted Garlic Mashed into Paste (1 Tbsp)

Salt and Pepper (to taste)

步骤

For the Beef:

• Allow meat to come to room temperature.

Slice meat into chunks. Pat dry with a paper towel. Season with salt and pepper.

Using a dutch oven on medium high heat add olive oil or a high smoke point oil to coat the bottom of the pan. Once oil is hot sear meat for 3-4 minutes on all sides.

Remove from the pan and set aside (you may need to work in batches).

Reduce the heat to medium low. Add butter to the pan. Once butter has melted, add in half of the thinly sliced shallots and onions. Cook for 7-9 minutes, stirring occasionally and scraping brown bits off the bottom of the pan.

Once shallots and onion are golden in color season with salt and pepper. Stir.

Add in sugar, stir until sugar has dissolved. Cook for an additional 3-4 minutes occasionally stirring.

Deglaze the pan with red wine, scraping any leftover bits off from the bottom of the pan. Simmer and reduce by half.

Add beef back into the pot, nestled into the onions. Add half of the tomatoes, followed by the rest of the sliced onions.

Add the remaining tomatoes to the top.

Season the top layer with salt and pepper (don't stir). You want to make sure the beef is completely covered by the onions at this point. It's like a big onion hug.

Tuck the herbs, bay leaves and parmesan rinds into the top layer of onions. Pour in the beef broth and Worcestershire sauce. Do not stir.

Cover the pot and bring to a simmer. After 20 minutes uncover, add in crushed calabrian chilies (reduce to a tsp. rather than a tbsp. if you are sensitive to spice, this dish isn't spicy by any means but I always love a little heat to offset a heavy dish). The fruity notes from the peppers really do this braise wonders!

Re-cover and allow to simmer for an additional 3.5-4 hours. The onions will begin to melt and create a flavorful liquid for the beef to stew in.(Roast your garlic during the last hour of braising-instructions below!)

During the last half hour of simmering, skim off excess oil from the top, continue to simmer with the lid half on to reduce/ thicken the braising liquid.

Uncover. Remove and discard parmesan rind, bay leaves and bundled herbs.

Stir in 1 Tbsp of roasted garlic paste (instructions below).

Shred the meat with a fork- no need to take it out because it should be tender enough to fall apart easily. Season to taste if needed.

For the Roasted Garlic:

Preheat oven to 350°F

Slice off the top of the garlic to reveal the tops of the bulbs. Pour olive oil over the top. Wrap into tin foil.

Roast in the oven for 45 minutes. Allow to cool slightly, then squeeze out the garlic and mash into a paste like consistency.

Divide into 2 equal portions. Half for the roast and half for the mashed potatoes.

For the Mashed Potatoes:

If you are not using a potato ricer make sure to peel your potatoes! Wash and slice potatoes into chunks.

To a medium sauce pan add potatoes.

Cover potatoes with cold water and add a heavy pinch of salt.

Bring the pot to a boil. Reduce to a simmer. Simmer potatoes until they are fork tender.

Strain potatoes

Rice potatoes back into the pot. Stir in butter, creme fraiche and roasted garlic paste. Season to taste with salt and pepper. Add whole milk or heavy cream 1 Tbsp at a time until you've reached your desired consistency.

备注

Troubleshooting step if necessary: If the braising liquid consistency is too thin make a corn starch slurry to thicken the sauce. A cornstarch slurry is equal parts cornstarch(1Tbsp) and cold water(1 Tbsp).